Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or slow cooker insert over medium heat, then add 1 diced large onion and cook until softened for about 5 to 7 minutes.

2. 2

   Stir in 4 minced cloves of garlic and 2 inches of grated fresh ginger and sauté for another 2 minutes until fragrant.

3. 3

   Add 1 teaspoon of cumin seeds, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of garam masala to the pot and cook for 1 minute until aromatic, ensuring the spices do not burn.

4. 4

   Pour in 14.5 ounces of canned diced tomatoes (undrained) and 1/2 cup of water, bringing the mixture to a gentle simmer and cooking for 5 minutes, stirring occasionally.

5. 5

   Stir in 3 cups of cooked chickpeas and 5 ounces of fresh spinach until the spinach begins to wilt into the sauce, then pour in 13.5 ounces of full-fat coconut milk and 1 teaspoon of salt.

6. 6

   Transfer the contents to a slow cooker if not already using one, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or simmer on low heat on a stovetop for 2 to 3 hours until the curry has thickened and flavors are deeply developed.

7. 7

   During the last 30 minutes of cooking, stir in 1 teaspoon of dried fenugreek leaves (kasoori methi) if using, then taste and adjust seasoning with additional salt or red chili powder as desired.

8. 8

   Serve the Slow-Cooked Spiced Chickpea and Spinach Curry hot, optionally garnished with fresh cilantro, alongside basmati rice or naan bread.